Total Time
35mins
Prep 15 mins
Cook 20 mins

A family favorite at our house - modified from "Simply Light Cooking" cookbook with some time-savers noted in the recipe.

Ingredients Nutrition

Directions

  1. In a non-stick skillet heat oil; brown potatoes for about 5 - 10 minutes stirring every minute or so (you can skip this step and go directly to next step adding potatoes & remaining ingredients to skillet to save time).
  2. Add remaining ingredients to skillet and stir to combine. Reduce heat to low, cover and let cook until potatoes are tender, about 15-20 minutes.
  3. Note - I use about a teaspoon of the McCormick salt free seasoning blend called "It's a Dilly" instead of the last 4 ingredients on the list - a time saver and gives it a really nice flavor.
  4. Second note - original recipe says good served warm or cold - like a potato salad? I haven't tried it cold, but it certainly has potential!
Most Helpful

5 5

This was delicious! I somehow ended up with a lot of liquid which didn't seem right, but turned out to be just fine. I used red potatoes instead of brown because i like them better, and i used rosemary instead of dill.

5 5

I used every ingredient except the lemon peel.I put in a non-stick baking large diameter pan with raised sides at 375* for 40 minutes covered. I used Sysco chicken base with two cups of hot water.This went well with a turkey meat loaf I was cooking at the same time. I think I would use dried onion flakes also when I make again. Thanks for posting.

4 5

Looking for something a little different -- found this in Reviewed Recipes - and it's a winner !! Used red potatoes, with skins on, didn't have boullion so used chicken broth, and sprinkled Adobo Seasoning -(haven't yet found "It's a Dilly" - but the ONE herb returning in my 1/2 whiskey barrel is ---fresh dill!! I sliced the potatoes earlier than I was ready to cook, so added about 2 Tbsp. olive oil and tossed in a bowl, then just dumped the whole thing in the pan, to sautee for a few minutes before adding everything else. Very tasty -- will be making this again. Thanks, Ma Hiker. Janey